The Heart Breaker Burger

• •1.5 lb Ground Beef (80/20 chuck)
• •12 slices Thick-Cut Bacon
• •4 slices Cheddar Cheese
• •4 slices Provolone Cheese
• •4 piece Brioche Buns
• •16 oz Frozen Onion Rings
• •0.5 cup Mayonnaise
• •2 tbsp Ketchup
• •1 tbsp Dijon Mustard
• •1 tsp Worcestershire Sauce
• •1 tsp Hot Sauce (e.g., Sriracha or Tabasco) (adjust to taste)
• •0.5 tsp Garlic Powder
• •0.5 tsp Onion Powder
• •2 tbsp Unsalted Butter (melted)
• •to taste to taste Salt
• •to taste to taste Black Pepper (freshly ground)

Instructions

1. 1

   **Prepare the 'Heart Stopper' Sauce:** In a small bowl, combine mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, and onion powder. Mix well until smooth. Taste and adjust seasonings if needed. Set aside.

2. 2

   **Cook the Bacon & Onion Rings:** Preheat your oven or air fryer according to the frozen onion ring package directions (typically 400°F/200°C). Arrange the onion rings in a single layer and cook until golden brown and crispy, about 15-20 minutes. While they cook, heat a large skillet over medium-high heat. Add the bacon slices and cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

3. 3

   **Form and Season Patties:** Divide the ground beef into 4 equal portions (about 6 oz each). Gently form each portion into a thick, uniform patty, making a slight indentation in the center with your thumb to prevent bulging. Season both sides generously with salt and black pepper.

4. 4

   **Cook the Burgers:** Increase the heat of the skillet with reserved bacon fat to medium-high. Place the patties in the hot skillet (work in batches if necessary to avoid overcrowding). Cook for 4-5 minutes per side for medium-rare, or longer for desired doneness. During the last 2 minutes of cooking, place one slice of cheddar and one slice of provolone cheese on top of each patty. Cover the skillet briefly with a lid or foil to help the cheese melt perfectly.

5. 5

   **Toast the Buns:** While the burgers are finishing, brush the cut sides of the brioche buns with melted butter. Toast them lightly in a separate dry skillet, on a griddle, or under the broiler until golden brown, about 1-2 minutes.

6. 6

   **Assemble The Heart Breaker:** Spread a generous amount of 'Heart Stopper' sauce on both the top and bottom halves of each toasted brioche bun. Place a cheesy burger patty on the bottom bun. Top with a stack of crispy bacon slices (3 per burger). Finish with a generous pile of hot, crispy onion rings. Place the top bun and serve immediately. Prepare for pure indulgence!

Chef's Tips

• 💡For extra richness, you can mix a teaspoon of the 'Heart Stopper' sauce directly into the ground beef before forming patties.
• 💡Using 80/20 ground chuck is crucial for a juicy, flavorful burger. Don't go lean for this one!
• 💡Don't overwork the meat when forming patties; this keeps them tender. The thumb indentation helps them cook evenly without shrinking too much.
• 💡Feel free to add another layer of cheese or bacon if you're feeling extra daring!